Mother Ware’s Collard Greens

16Mar2000

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Mother Ware’s Collard Greens

Jacqueline Ware was born and bred in Brooklyn, New York in 1935. One of seven sisters and a brother, Jackie learnt to cook watching her Mother and Grandmother in the kitchen. All the sisters in her family specialise in one or two particular dishes. Jackie’s is renown for her potato salad, collard greens and fried chicken. An accomplished painter and gardener, Jackie now lives in New Jersey with her husband Bill Ware Jr. She has two daughters, a son and three grandchildren.

Soul food recipes are often fiercely guarded by families. Children learn from their parents and grandparents by watching them closely in the kitchen. Recipes are rarely written down and cups, bowls, spoons and other measuring implements are never used. Everything is made to taste.

Back in the day, most soul food dishes were made with lard or pork fat and consequently extremely high in fat. Jackie Ware’s Grandmother used to cook her collard greens with ham hocks and her Mother used “fat back”, (the fatty part of a pig’s back) but Mrs Ware cooks her collard greens with smoked turkey wings or in chicken broth – much healthier and just as tasty. Collard greens are an excellent source of iron.

Samantha Gowing

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